Soak the prunes overnight in some rum. Make a prune and rum sorbet: Make a syrup with 250g of water, 250g of sugar, add some rum and 50g of prunes and churn. Prunes stuffed with passion fruit cream: Make the cream using 1 egg, 40g of sugar and 1 zested lemon. Thicken over a hot water bath. Add 60g of butter, mix the cooled cream and stuff the prunes. Slice the mini bananas, roast them in butter and deglaze with rum. Cut the passion fruits in half, put the juice into a saucepan, add the rum and serve warm in the passion fruit shell. Dress attractively on a plate, and serve with a crisp biscuit.